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Wednesday, July 3, 2013

Ice cream sandwiches recipes for Fourth of July

We could spend a lot of time fussing about who invented the ice-cream sandwich and when. Or we could get on with it and make some. For the Fourth of July _ and the rest of the summer.

You could use your ice-cream maker to make the cool stuff at home, with coaching from Tessa Arias‘ book "Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich" (Running Press, $18). Maybe her recipe for strawberry cream cheese or caramel chocolate swirl? Or a cookie from her dozens of recipes _ maybe salted macadamia nut or bacon chocolate chip?

Don‘t have an ice-cream maker? No problem. Just sub premium ice cream for the homemade, as Donna Egan does in "Ice Cream Sandwiches: 65 Recipes for Incredibly Cool Treats" (Ten Speed Press, $16.99). Her book offers lots of ice-cream recipes but also ideas for doctoring purchased ice cream, such as swirling butterscotch sauce into vanilla for smooshing between snickerdoodles.

So get creative. Mix and match cookies with ice creams. Maybe customize plain ice cream with mix-ins. Scoop ice cream on a cookie. Top with another. Enjoy. We‘ve got a cookie recipe to get you started, plus plenty of ice-cream-sandwich-making tips.

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COOKIES

Pick a favorite cookie recipe. Drop cookies are easy to work with, says Arias, who uses a 2-tablespoon, spring-loaded ice-cream scoop, then rolls the scooped dough in her hands to smooth before flattening slightly and baking. Try: chocolate chip, oatmeal, peanut butter or gingersnap cookies.

To assemble, top 1 cookie with a scoop of slightly softened ice cream. Top with another cookie. Gently press down to form a sandwich. Wrap the sandwich in parchment or wax paper; freeze immediately. Repeat with remaining cookies. Freeze at least 1 hour before serving.

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